Low Carb Candy Cane Chocolate Cake Squares

You won't believe these sugar free candy cane chocolate cake squares are guilt-free! Whip up a batch and impress your family with this festive dessert that tastes like a winter wonderland. You might also love these holiday treats during the festive season:

• Low Carb Peppermint White Chocolate Dipped Cookies
• Low Carb Cranberry Orange Muffins
• Sugar Free Chocolate Orange Pots
• Low Carb Sugar Free Snickerdoodle Cookies
• Low Carb Gingerbread Brownies
• Low Carb Cranberry Coconut Squares

• Almond Flour: Used as a gluten-free base for a soft and moist texture.
• Powdered Sweetener: Adds sweetness without the sugar, perfect for diabetic-friendly desserts.
• Sugar-Free Chocolate Chips: Enhances the rich chocolate flavor and adds texture.
• Cocoa Powder: Provides a deep chocolate flavor that's key to this recipe.
• Peppermint Extract: Delivers the classic candy cane flavor.
• Crushed Sugar-Free Candy Canes: Adds a festive crunch and peppermint flavor to the frosting.

* See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.

How to make these low carb candy cane squares?

STEP 1: Preheat your oven to 350°F. Then in a large bowl whisk together your dry ingredients.

STEP 2: Once the dry ingredients are whisked together, add in the wet ingredients for the cake. Mix with a rubber spatula until well combined.

1. Step 1: Preheat oven and mix dry ingredients.

2. Step 2: Add wet ingredients and combine.

STEP 3: Melt the sugar free chocolate chips in the microwave, (2-30 second increments) Add the melted sugar free chocolate chips to the cake batter and combine until well incorporated.

STEP 4: Line an 8 x 8 baking pan with parchment paper and then transfer the cake batter to the pan. Smooth out with a rubber spatula or cake knife. Then bake at 350°F for 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean.

3. Step 3: Mix the cake batter well.

4. Step 4: Transfer to pan and bake.

STEP 5: Make the frosting while the cake is baking. Beat the cream cheese and half of the powdered sweetener until smooth, scraping down the sides of the bowl a couple of times.

Then in another bowl beat the heavy whipping cream, the remaining half of the powdered sweetener and vanilla extract until thick (about two minutes). Combine the cream cheese mixture and cream mixture and beat once more to get out all the lumbs.

STEP 6: Once the cake is baked and cooled completely, transfer the frosting to the top of the cake and spread out evenly. Sprinkle with crushed sugar free candy canes or peppermints. (See recipe card for which candy canes I used).

5. Step 5: Make the frosting.

6. Step 6: Transfer the frosting to the cooled cake. Spreading out evenly.

* See the printable recipe card at the bottom of this post for a complete list of ingredients and instructions.

Recipe Tips

• Peppermint Extract: A little goes a long way-measure carefully to avoid an overpowering flavor.
• Room Temperature Ingredients: Ensure eggs, butter, and cream cheese are at room temperature for smooth mixing.
• Don't Overmix: Overmixing the batter can make the cake dense.

Variations

• Chocolate Drizzle: Melt extra sugar-free chocolate chips and drizzle on top for a fancy finish.
• White Chocolate: Swap sugar-free chocolate chips with sugar-free white chocolate chips for a different twist.
• Extra Crunch: Sprinkle crushed nuts or more candy canes on top for added texture.

Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw before serving.